While Venezuelan arepas are often filled with meat, cheese or other foods, Colombian arepas are usually served plain and eaten as a side with other foods. The origin of the arepa dates back to before colonization, so it truly is one of the most traditional foods served in this dish. Arepas from Antioquia are usually made with white corn flour, giving them a lighter color than those made with yellow flour.
Another important food in the bandeja paisa is the red beans. Beans are native to the Americas and can be found in many Latin and South American cuisines. The beans served in different regions are prepared slightly differently, though. In comparing Colombian and Dominican beans, I noticed that Colombian beans are prepared with more tomato and often do not include as many other vegetables as Dominican beans. However, everyone prepares beans slightly differently, and many Colombian families have their own recipes.
Finally, I want to talk about chicharrón, another common food in Latin and South America. Chicharrón is similar to fried pork rinds and, in Colombia, is served with both pork fat and meat. This food originated in Spain and was brought to the Americas through colonization. It is eaten and prepared slightly differently in different countries. Even in the United States, pork rinds are common in the Southwest, where they are prepared more similarly to the Mexican chicharrones, and in the South, where they are often sold as a snack.
Although the bandeja paisa has disputed origins, some Colombian friends have told me that it is traditionally eaten by workers in the campo, or in rural areas.
